Crispy pavlova with marrons glacés

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A beautiful festive pavlova with whipped cream/chestnut spread, orange slices, and pieces of marrons glacés. The meringue is made using brown sugar for a crispy yet soft texture.

  • Servings 6 people
  • Prep : 40 minutes
  • Cooking : 1h45 minutes


For the pavlova:

  • 150 g eggs whites
  • 3 tablespoon cold water
  • 250 g La Perruche brown sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 20 g cornflour

For the whipped cream:

  • 200 ml whipping cream
  • 80 mascarpone

For the orange:

  • 1 orange
  • 50 g icing sugar
  • 50 ml water

For decoration:

  • 3 glazed chestnuts
  • 50 g chestnut spread


For the pavlova:

  1. Preheat the oven to 130 °C (fan-assisted).
  2. Whisk the egg whites with an electric mixer until soft peaks form.
  3. Add the water while whisking slowly.
  4. Add the brown sugar slowly, increasing the speed and whisking until the mixture forms firm meringue. It should cling to the tines of the whisk.
  5. Add the vanilla extract, vinegar and cornflour carefully with a spatula.
  6. Put the mixture in a piping bag fitted with a round nozzle.
  7. Pipe large meringue petals to form a rose on a baking tray lined with parchment paper.
  8. Bake for 60 minutes. The meringue should be lightly browned.
  9. Reduce the oven temperature to 120 °C and bake for another 45 minutes.
  10. Turn off the oven and let the meringue cool for at least an hour.
  11. You can even leave it in the oven overnight.

For the whipped cream:

  1. Whisk the cold cream with the mascarpone using an electric mixer.
  2. Start slowly and gradually increase the speed.
  3. Stop whisking when the cream is clinging to the tines of the whisk.
  4. Pour the mixture into a piping bag fitted with a round nozzle.
  5. Chill in the fridge.

For the orange:

  1. Wash the orange and cut it into thin slices.
  2. Pour the water and icing sugar into a small pan.
  3. Heat over medium heat until the icing sugar dissolves and forms a syrup.
  4. Lay the orange slices flat in the syrup.
  5. Cook over low heat to reduce the syrup without browning it.
  6. Carefully remove the slices and place them on a sheet of baking paper.
  7. Let them cool and dry at room temperature.
  8. Cut the marrons glacés into quarters.

To assemble:

  1. Whisk the chestnut spread to loosen it.
  2. Put it into a piping bag fitted with a small round nozzle.
  3. Put the meringue on a serving dish.
  4. Garnish it with a pretty layer of whipped cream rosettes.
  5. Pipe small dots of chestnut spread and garnish with candied orange slices and pieces of marrons glacés.

Chef's tip

If you have leftover meringue, you can pipe balls onto a baking tray and sprinkle with cocoa powder before baking at 130 °C for 45 minutes. A perfect snack to pair with your coffee.

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